Heat the oil and add the onion to slowly cook and brown over a medium heat. Add the ginger, garlic and chilli and cook until it becomes fragrant then add the mustard, cumin seeds, coriander seeds, turmeric and curry leaves, once the spices are toasted add the cinnamon and pepper. Cook for 3 minutes adding extra oil if needed. Add the tomato and lentils along with the water, sugar and seasoning. Allow the mixture to come to a gentle simmer then reduce the temperature slightly and cover with a lid letting the lentils soften and cook, this might take 20 - 30 minutes. Garnish with fresh coriander once finished.

For the vegetables: while the dhal is cooking prepare the veggies by adding all the cut vegetables to a roasting tray and coat well in the vindaloo curry paste and season with salt to taste. Add the dish to an oven preheated to 180C to slowly roast for about 30 minutes. Prepare the coconut rice by adding the rice, spring onions, coconut milk and water to a pot along with salt to season. Cover with a lid and place over a medium heat until it comes to a simmer. Reduce the heat to low and let it steam until all the liquid has been absorbed by the rice. Serve the dhal over a bowl of coconut rice and top with the curry roasted vegetables. Add extra coriander to garnish and serve.